* slice the fish into thin slices; if you have fish bones, skin ađ them into the stock pot

* slice ginger root into strings

* add washed rice into the stock pot; one plus handful per bowl; cook & stir often until tender

When you are ready to eat; into a small pot or even a frying pan; add the cooked rice; adjust with water for thickness; taste for salt; bring to boil; add the fish; stir and transfering the content into a bowl immediately; serve hot with ginger threads + minced green onion + roasted shallots etc .